It's almost as good as the real thing!
to the real thing. However, in order to get the taste of real meat, researchers have to replicate the vascular network present in meat in order to grow muscle or fat to a significant size.
“Our goal was to develop a relatively simple method of producing bulk fat. Since fat tissue is predominantly cells with few other structural components, we thought that aggregating the cells after growth would be sufficient to reproduce the taste, nutrition and texture profile of natural animal fat,” said first author John Yuen Jr, a graduate student at the Tufts University Center for Cellular Architecture , Massachusetts, U.S.
They found that cell-grown fat bound with sodium alginate was able to withstand a similar amount of pressure to fat from livestock and poultry.The team then proceeded to examine the composition of molecules from the cell-grown fat released during cooking. They found that the mix of fatty acids from cultured mouse fat differed from native mouse fat but that the cultured pig fat had a much closer fatty acid profile to the native tissue.
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